Candied Lemon Peel
- 3 large lemons
- 4 cups water
- 4 cups sugar plus additional for sprinkling
Adapted from allrecipes.com
1. Place rack on rimmed baking sheet. Cut 1/4" off top and bottom of each lemon. Score each lemon lengthwise in quarters, cutting just through peel (not into flesh). Carefully peel off each peel quarter in 1 piece. Cut each quarter lengthwise into 1/4" wide strips. Cook peel in large saucepan of boiling water 15 minutes, stirring occasionally. Drain peel, rinse well, and drain again.
2. Bring 4 cups water and 4 cups sugar to boil in a large, heavy saucepan, stirring to dissolve sugar completely. Add drained lemon peel to saucepan. Reduce heat to medium-low and simmer until lemon peel is very soft and looks translucent, about 40 minutes.
3. Using fork, transfer lemon peel, 2-3 strips at a time, to a prepared rack. Separate strips and arrange crosswise on a rack. Let peel drain for 15 minutes. Sprinkle peel generously with remaining sugar. Let dry uncovered overnight.
Can be made up to 1 week ahead. Cover and refrigerate.